Egri Bikavér

It is very representative of the red wines of Eger, a terroir wine, which carries the flavour of the soils of local production sites, the mezzo-climate unique to the region and the traditions and mores of local residents, from the selection of varieties to choosing the period and method of grape processing and mellowing.

Sugár István (1981) writes: 'I have searched different sources for the composition of grape types constituting bull's blood.

The product description contains the rules of yield restriction, fermentation sur marc, aging in barrels and bottles, as well as the marketing and trading of the wines, for the different tiers.

Due to the riper, more concentrated grape produce, as well as the extended aging in barrels and bottles, Superior and Grand Superior wines have marked aromas of mellowing, lasting flavours, full body and a long shelf-life with minerality and ideas in harmony with the production areas (sites).

The regulation was introduced in 1997, thus Hungary's first Districtus Hungaricus Controllatus - DHC was created (similar to the French Appellation d'Origine Controllée (AOC) or more like the Austrian Districtus Austriae Controllatus (DAC) system), enacting the rule specifying that Egri Bikavér must contain 3 out of 11 traditional grape varieties.

Regulations on the composition of the blend, the wine making technology and minimum alcohol level also differs from normal Egri Bikavér.

The wine, which is to be produced through the proportionate blending of at least four kinds, is to be mellowed in oak barrels and is to be bottled after the first day of November of the year following the harvest, following preliminary classification.

In its warm, spicy fragrance, the different fruits are mixed, which is completed by a harmony nice in flavours, fine structure and round tannins, with a long and playful subsiding.